This recipe will show you how easy it is to make an Easter cake for Easter with raisins and decorate with protein glaze.
Cooking time 2 hours 30 minutes
Flour 600 g
Dry yeast 12 g
Vanillin 1 g
Milk 3.2% fat. 1/4 l
Sugar 150 g
Salt 1/2 tsp
Eggs 2 pcs
Raisins 100 g
Butter 150 g
Egg white for protein glaze 3 pcs
Icing sugar for protein glaze 100 g
Lemon juice for protein glaze 1 tsp
In a large saucepan, sift the flour through a sieve, add the vanillin yeast and stir.
Dissolve sugar in a deep bowl in milk, add salt, eggs, mix well.
Combine everything in a saucepan, knead the dough until smooth. Add soft butter, knead well.
Cover the dough with a towel and leave for 1 hour.
Divide into parts. Roll each part into a ball and arrange in oiled molds.
Put in a warm place for another 30-50 minutes. Bake in the oven for 30-40 minutes at a temperature of 190 degrees C. Remove the cooled cakes from the molds and cover with protein glaze. Decorate with pastry sprinkles.
Protein cream preparation:
Cool the proteins. Add lemon juice. Beat until thick foam, adding powdered sugar.